Dark Chocolate Chip Cookies with Coconut Oil – easy, delicious and made without butter – great for vegetarians. Butter has always been very high on my list of important ingredients for baking (I NEVER use margarine); but when I saw this recipe, I decided it was worth testing – and I LOVE the cookies. There is practically no difference in flavor from the cookies made with butter.
Be prepared, however, because the dough has a very different consistency. Don’t let it make you nervous; the cookies will be fine.
- 2 cups white whole-wheat or all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon sea salt (to taste)
- ¾ cup virgin coconut oil, at room temperature
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels
- Pre-heat the oven to 350° F.
- Grease cookie sheets with butter or non-stick baking spray.
- In a small bowl, whisk together flour, baking soda and salt until thoroughly mixed.
- Place coconut oil in large mixer bowl and beat until smooth, if congealed.
- Add brown sugar, granulated sugar, and vanilla extract; beat until creamy.
- Add eggs one at a time, beating well after each addition.
- Gradually beat in flour mixture.
- Stir in chocolate chips.
- Drop by rounded tablespoon onto lightly-greased baking sheets
- Bake for 10 to 12 minutes or until golden brown and edges have begun to set but centers are still soft.
- Cool on baking sheets for 2 minutes.
- Remove to wire racks to cool completely – OR – enjoy warm with a cold glass of milk while the chocolate is still molten.